La Roche Le Roy

The story

La Roche Le Roy – Michelin-Recommended Modern Classic Cuisine in Tours

La Roche Le Roy – Tours

At the edge of Tours, inside an 18th-century manor, La Roche Le Roy offers a refined take on classic cuisine with modern touches. Chef Maximilien Bridier, who took over the historic address in 2016, runs a kitchen that is entirely house-made—even the bread is baked in a wood-fired oven using local flours, fermented for at least 48 hours.

The restaurant has been a fixture of the Touraine dining scene since 1986, when it first earned a Michelin star. Today, it holds a Michelin Recommended distinction, a testament to its consistent quality and the chef’s personal vision. Bridier’s approach is rooted in respect for exceptional ingredients: sweetbreads, lobster, frogs’ legs, snails—all sourced from across France and dictated by the season. His cooking is described as “cuisine d’émotion,” a style that balances tradition with subtle modernity.

The Chef and His Garden

Bridier knew he wanted to cook from the age of 16. After training in a Michelin-starred kitchen, he worked in England and Switzerland before returning to the Loire Valley in 2016. At La Roche Le Roy, he has transformed the former pond into a self-watering kitchen garden. Here, he grows edible flowers and aromatic plants—some familiar, like rosemary and thyme, others more unusual, such as Mertensia maritima, known as “vegetable oyster” for its briny taste. The garden is a direct extension of his kitchen, and the varieties change with his discoveries.

The Setting

The manor sits on a quiet property with a terrace that seats around fifty in summer, shaded by mature trees. Inside, the dining rooms have been recently renovated with natural materials—raw wood and exposed stone—creating an atmosphere that is elegant, modern, and uncluttered. The wine list is extensive, with over 500 references, and about fifty wines are available by the glass.

Menus and Private Dining

Menus change with the seasons, and a “Carte Blanche” option lets the chef improvise. For private events, several salons accommodate 10 to 25 guests, with full buyouts possible for up to 60 people. The restaurant also offers a personalised menu for these occasions, staying true to Bridier’s belief that excellence lies in simplicity.